Chicken, Pear and Cheddar Salad with Maple Dressing
Chicken, Pear and Cheddar Salad with Maple Dressing is a gluten free and primal main course. This recipe serves 4. One serving contains 753 calories, 34g of protein, and 47g of fat. For $2.77 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 13 people were impressed by this recipe. If you have olive oil, cooked chicken, dried cranberries, and a few other ingredients on hand, you can make it. It is brought to you by Kiwi and Carrot. From preparation to the plate, this recipe takes around 15 minutes. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pear, Walnut and Blue Cheese Salad with Maple Dijon Dressing, Shredded Kale and Pear Salad with Maple Tahini Dressing {Vegan}, and Pear, Goat Cheese and Spinach Salad with Warm Maple-Bacon Dressing.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
3 cups baby kale
2 cups cooked chicken
2 large pears
6-8 oz. extra-sharp Cheddar cheese
1/2 cup dried cranberries
2/3 cup pistachios
1/2 tsp. cayenne pepper
Salt and pepper to taste
¼ cup balsamic vinegar
¼ cup pure maple syrup
¼ cup olive oil
Equipment:
bowl
frying pan
Cooking instruction summary:
Thinly slice or chop pears. Cut cheese and chicken into bite-sized cubes. Soak cranberries in water for 10 minutes (optional). Drain. Add all ingredients to bowl and drizzle with dressing. Top with spiced pistachios. Place pistachios in pan, sprinkle with cayenne, salt and pepper, and toast over medium-low heat for about five minutes, until nuts begin to brown. Combine vinegar, syrup and oil and blend. Season with salt and pepper to taste.
Step by step:
1. Thinly slice or chop pears.
2. Cut cheese and chicken into bite-sized cubes.
3. Soak cranberries in water for 10 minutes (optional).
4. Drain.
5. Add all ingredients to bowl and drizzle with dressing. Top with spiced pistachios.
6. Place pistachios in pan, sprinkle with cayenne, salt and pepper, and toast over medium-low heat for about five minutes, until nuts begin to brown.
7. Combine vinegar, syrup and oil and blend.
8. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
